Steamed Salmon with Oriental Greens
This is from the February Issue of Canadian Living and is called Garlic Sesame Fish on Bok Choy. They used trout but I used two salmon fillets as it was on sale for $5.99 a pound. My only suggestion is to try to get skinless salmon filets - the skin is pretty gross with the bok choy! I am also going to try this with tuna steaks next time the frozen ones are on sale.
Ingedients: I group them in order of use
2 Tbsp sesame oil
2 Tbsp fish or chicken stock
2 Tbsp rice vinegar (I had to use cider vinegar)
3 cloves of garlic minced
2 tsp of minced gingeroot - more or less
1/2 tsp Asian chili paste or any hot pepper sauce (used Frank's)
1/2 tsp salt
4 baby bok choy (I used regular cut up a bit)
1 carrot shredded
1/4 cup water
4 trout filets - about 1 1/2 lbs (I used 2 salmon filets)
2 green onions sliced
1. Preheat oven to 400 degrees.
2. In small bowl mix first group of ingredients for sauce. Set aside.
3. On foil lined rimmed baking sheet, arrange bok choy. Sprinkle with carrot. Drizzle with the water. Cover with foil and bake 10 mins. Drain off water. (Note: I used a pyrex oblong dish for this and sucked off the small amount of water with my turkey baster thingie.)
4. Arrange fish over the veggies. Drizzle with sauce mixture and sprinkle with onions. Cover with foil.
5. Bake 15 to 20 mins.
Serves 4 (but I did it for 2 filets and left everything else the same)
Nutritional Breakdown: (per serving)
Protein 37 g
Fat 13 g (2 saturated)
Carbs 5 g (2 g fibre)
Change isnít easy. But if you donít change, you stay the same, and whereís the fun in that?
Last edited by Ruthxxx; 02-01-2002 at 11:05 AM.